I had just harvested some kohlrabi from the garden. My husband picked one up and asked “What is this? It looks like it’s from outer space!”

Yes, Kohlrabi/Brassica oleracea is a little odd looking. And a little bit like a space craft. It’s an excellent easy vegetable to grow though, and extremely nutritious, has antioxidants, and low in calories to boot.

Also called German cabbage or turnip cabbage, Kohlrabi is a member of the cabbage family. An easy vegetable to grow, I usually start them inside or in the greenhouse in early spring, and transplant to the garden after the last frost. It grows pretty quickly, maturing in 55 days, and I usually harvest the first ones when the green beans are here and lettuce is well underway. It is a bulb that grows above ground, with long leaves protruding off of the bulb. If you can find it at a grocery or farmers market, the leaves and root tip will have been trimmed off. If you grow your own, keep in mind that the leaves can be sauteed and eaten like collards greens or kale.

Best eaten when young, as smaller kohlrabi bulbs are a bit sweeter and more tender than larger bulbs, up to 3″ in size. Some species will grow up to 5″ in diameter though, so it depends on the variety you choose. It has a rather thick, uneatable skin, which can be cut off with a knife. I’ve not had luck trying to use a vegetable peeler, though some people do. The flesh is a crisp white color – not unlike an apple. The taste is a bit peppery, and more so as it ages, sort of like a broccoli stalk, but milder. It can be left in the ground in the garden once it matures, but I find insects start to invade if left too long.

I typically julienne or cube into small pieces and put in salads; it is delightfully crunchy. Kohlrabi is a very versatile vegetable though, and can be used many ways, both raw and cooked:

• grate and mix into coleslaw
• cut in chunks and roast, like this recipe
• use in noodle-vegetable bowls
• add into other vegetable fritters
• roast with beets and carrots
• make an apple kohlrabi salad with a vinaigrette
• turn sliced kohlrabi into fries
• cook until soft and mash with potatoes, cauliflower or rutabaga
• Dice and put into soup

Whether you grate, slice, chop, dice or shave, this is one vegetable you should try this summer!

What is your favorite way to use kohlrabi?

It’s best to have a heavy sharp vegetable knife, especially for larger bulbs. I use trimmers to cut the leaves and root off.